Easy Enchilada Pasta Recipe

If you’re looking for a soul-satisfying comfort dish with a Tex-Mex twist, let me introduce you to Easy Enchilada Pasta! This family-friendly recipe delivers all the cozy, cheesy decadence of classic enchiladas but in an easy weeknight pasta bake that comes together in just 30 minutes. Each bite brings together tender rotini coated in savory enchilada sauce, seasoned ground meat, tomatoes, green chiles, and a bubbling blanket of melty cheese. Whether you’re feeding a crowd or just craving a fast, flavorful dinner, Easy Enchilada Pasta will quickly become your new go-to favorite.

Ingredients You’ll Need

The beauty of Easy Enchilada Pasta is in its simplicity: every ingredient serves a delicious purpose, whether it’s building layers of bold flavor, lending a satisfying texture, or jazzing up the color of the finished dish. Let’s break down what you’ll need (and why you’ll love it):

  • Rotini or penne pasta (12 ounces): Both shapes hold the sauce perfectly, giving you a forkful of cheesy, saucy goodness every time.
  • Olive oil (1 tablespoon): A touch of healthy fat that brings out the flavors of your protein and veggies.
  • Ground beef or ground turkey (1 pound): Provides hearty protein and soaks up all those vibrant Tex-Mex spices—you can even swap for shredded chicken or a vegetarian alternative if you wish!
  • Yellow onion, diced (1 small): Adds classic sweetness and depth, working its magic as a flavor base.
  • Garlic, minced (2 cloves): A little garlicky punch goes a long way to round out the savory profile.
  • Red enchilada sauce (1 can, 10 ounces): The star of the show! Adds bold, tangy, and mildly spicy flavor—use your favorite for extra personality.
  • Diced tomatoes, undrained (1 can, 14.5 ounces): These contribute juicy brightness and balance to the savory richness.
  • Diced green chiles (1 can, 4 ounces): For a gentle kick and those unmistakable Tex-Mex vibes—don’t skip them!
  • Ground cumin (1 teaspoon): Lends a warm, earthy flavor that defines classic enchiladas.
  • Chili powder (1 teaspoon): Gives just enough spice without overwhelming the dish.
  • Salt (½ teaspoon): Essential for making the other flavors pop right out of the skillet.
  • Shredded cheddar cheese (1 cup): Delivers that gooey, melty deliciousness everyone craves on top.
  • Shredded Monterey Jack cheese (1 cup): Blends beautifully with cheddar for extra creaminess and a pretty cheese pull.
  • Fresh cilantro, chopped (¼ cup, optional): A fresh, herbal finishing touch that brightens everything up—sprinkle at the end if you’re a cilantro fan!

How to Make Easy Enchilada Pasta

Step 1: Boil the Pasta

First, bring a large pot of salted water to a rolling boil. Toss in your rotini or penne pasta and cook according to package directions until al dente. Don’t overcook—you want those noodles to keep their bite! Drain well and set aside so they’re ready to soak up that zesty enchilada sauce later.

Step 2: Brown the Meat

While the pasta cooks, grab your biggest skillet and drizzle in the olive oil over medium heat. Add your ground beef or ground turkey, breaking it up as it cooks until it’s deeply browned and aromatic. Once it’s nicely crumbled with no pink showing, carefully drain off any extra fat for a lighter bite.

Step 3: Sauté Onion and Garlic

Now, stir in your diced onion. Let it cook for about 3 to 4 minutes, until beautifully soft and lightly golden. Add the minced garlic next, and in just a minute, your kitchen will smell incredible—the foundation of any great Tex-Mex dish!

Step 4: Simmer the Sauce

It’s time to layer in the signature flavors of Easy Enchilada Pasta. Pour in the enchilada sauce, diced tomatoes (juice and all!), and those flavorful green chiles. Sprinkle in the cumin, chili powder, and salt. Give it all a good stir, then let it simmer gently for 5 to 7 minutes. This lets the spices bloom and meld for a full-bodied, irresistible sauce.

Step 5: Combine Pasta and Sauce

Once the sauce smells so good you can hardly stand it, add your cooked pasta directly into the skillet. Stir to make sure every piece gets coated with that spicy, saucy goodness. Reduce the heat to low so nothing sticks or burns.

Step 6: Add Cheese and Melt

The final, show-stopping step! Generously sprinkle both the cheddar and Monterey Jack cheeses all over the top of the pasta. Cover the skillet and let it sit for 2 to 3 minutes, just until the cheeses are melted into a golden, bubbly blanket. If you’re feeling fancy, finish with a shower of chopped fresh cilantro. Serve it up and get ready to dive into pure comfort food bliss!

How to Serve Easy Enchilada Pasta

Easy Enchilada Pasta Recipe - Recipe Image

Garnishes

No bowl of Easy Enchilada Pasta is complete without a little something extra on top! A big handful of fresh, chopped cilantro brings brightness and a pop of color. You could also sprinkle on green onions, sliced jalapeños, or extra cheese for that ultimate finishing flourish. For a creamy contrast, a dollop of sour cream never disappoints.

Side Dishes

This dish is hearty all by itself, but if you want to round out your meal, serve it with simple sides like a crisp green salad, fluffy cilantro-lime rice, or some warm, toasty garlic bread. A side of black beans or roasted corn also pairs beautifully and keeps the Tex-Mex theme going strong.

Creative Ways to Present

Dress up your Easy Enchilada Pasta for company by spooning it into individual oven-safe bowls and topping with cheese, then broiling for a golden, bubbly finish. Or serve family-style in a big skillet, letting everyone scoop their own hearty serving at the table. For parties, keep it warm in a slow cooker and provide a toppings bar—think diced avocado, pico de gallo, or even crunchy tortilla strips for extra fun.

Make Ahead and Storage

Storing Leftovers

Leftover Easy Enchilada Pasta can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day for lunch or a second quick dinner.

Freezing

If you want to freeze your pasta, make sure it has cooled completely, then transfer to a freezer-safe container. It will keep well for up to 2 months. For best results, skip adding the cheese topping until after reheating so it stays fresh and melty!

Reheating

To reheat, simply microwave individual portions in a microwave-safe bowl, or warm larger quantities in a covered skillet over low heat. If it seems dry, a splash of water or extra enchilada sauce revives it nicely. Once hot, top with a new sprinkle of shredded cheese and pop under the broiler or cover until melty.

FAQs

Can I make Easy Enchilada Pasta vegetarian?

Absolutely! Swap out the ground beef or turkey for a can of black beans and a cup of corn. You still get that hearty, satisfying texture, plus extra color and sweetness—the best of both worlds.

How can I make this dish spicier?

To crank up the heat, use a hot variety of enchilada sauce, add a pinch of cayenne, or stir sliced jalapeños directly into the sauce. You can also offer hot sauce at the table so everyone can customize their spice level.

Can I use a different type Main Course

Yes! While rotini and penne are favorites for holding sauce, you can use fusilli, rigatoni, or even elbow macaroni. Just be sure to cook to al dente so the pasta stays sturdy and doesn’t get mushy.

Is this recipe nut-free?

Yes, this version of Easy Enchilada Pasta is naturally nut-free, making it a great option for households with nut allergies. Just double-check your enchilada sauce to ensure it’s made in a nut-free facility if needed!

What protein can I use besides ground beef or turkey?

Shredded rotisserie chicken works beautifully here, or you could use ground chicken or even plant-based meat alternatives. The sauce and seasonings are so flavorful that just about any protein you have on hand will work fabulously.

Final Thoughts

I truly hope you’ll give Easy Enchilada Pasta a try for your next dinner—it’s just the kind of fun, flavor-packed meal that brings everyone to the table with a smile. Each bite is comforting, cheesy, and bold, making it perfect for both busy weeknights and laid-back weekends. Whip it up soon and watch it disappear!

Print
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Easy Enchilada Pasta Recipe

Easy Enchilada Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 14 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican-Inspired
  • Diet: Non-Vegetarian

Description

This Easy Enchilada Pasta recipe combines the flavors of traditional enchiladas with the comfort of pasta in a delicious one-pot meal. It’s a simple and satisfying dish that the whole family will love.


Ingredients

Pasta:

  • 12 ounces rotini or penne pasta

Enchilada Sauce:

  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 1 small yellow onion (diced)
  • 2 cloves garlic (minced)
  • 1 (10-ounce) can red enchilada sauce
  • 1 (14.5-ounce) can diced tomatoes (undrained)
  • 1 (4-ounce) can diced green chiles
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup chopped fresh cilantro (optional)


Instructions

  1. Cook Pasta: Cook pasta in salted boiling water according to package instructions. Drain and set aside.
  2. Prepare Sauce: Heat olive oil in a large skillet. Brown ground beef, then add onion and garlic. Stir in enchilada sauce, diced tomatoes, green chiles, cumin, chili powder, and salt. Simmer for 5–7 minutes.
  3. Combine: Add cooked pasta to the sauce, mix well. Sprinkle both cheeses over the top, cover for 2–3 minutes until melted.
  4. Serve: Garnish with cilantro before serving if desired.

Notes

  • For a spicier version, add hot sauce or use medium-to-hot enchilada sauce.
  • You can substitute the beef with shredded chicken or make it vegetarian by using black beans and corn instead.

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